Instant Pot Turkey Soup

Ingredients:

2 tablespoon butter
1 yellow onion chopped, or red onion/shallots
4 garlic cloves
3 carrots cut in ½ inch (1 cm) thick quarters
½ cup dry white wine
turkey bones from at least half a turkey
4 cups water
10 whole black peppercorns
2 bay leaves
1 teaspoon fine table salt
3 tablespoon lemon juice
2 cups cooked turkey meat cut in bite-size pieces

Directions:

Start the instant pot in sauté mode and add the butter. When the butter is melted, add chopped yellow onion. Crush the garlic cloves gently with the side of the knife, remove the peel, and add the garlic to the instant pot as well. Sauté on Medium or High/More, without the onion and garlic browning, for 5 minutes.

Add carrots and sauté for 1 more minute.

Make sure the sauté setting is on “More” or “High” and pour in the white wine. Simmer for 1 minute.

Press “Cancel” to turn off the instant pot. Bring out your turkey bones, and crack them a bit if possible. Then add them to the instant pot together with water, whole peppercorns, bay leaves and salt. Mix as well as possible.

Close the lid tightly and choose “Soup” mode if you have it. Set it to run for 7 minutes. If you don’t have a soup setting, set it to pressure cook on High for 7 minutes instead.

When the pressure cooking cycle is done, let it sit and release pressure naturally for 10 minutes. Then do a quick release to release the last of the pressure.

Remove the turkey bones and bay leaves from the pot. Mix in lemon juice and the turkey meat in pieces. Close the lid and make sure the pressure cooker is set to “Keep Warm”, then let it sit for 5 minutes to allow for the turkey meat to heat up.

Taste test and adjust seasoning as needed.